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White Beans and Sausage
This week's Saturday Blog Showcase recipe is another recipe from The New Portuguese Table cookbook by David Leite.  White Beans and Sausage (Feijao branco e chourico da minha familia)  I knew that this would be one of the first recipes I would try out of this book. Moe loves beans of any kind, especially baked beans. Okay, these weren't exactly baked but they could have been. I cooked them on top of the stove as per the recipe. The recipe called for Great Northern or Navy Beans, but I used my favourite White Cannellini beans. The beans were soaked overnight on Wednesday and put on to simmer early Thursday morning. Dinner was ready before I left for work. Just had to be reheated. I used Chorizo for the sausage since Linguica and Chourico were not available. The recipe called for water to simmer the beans in but I used chicken broth. Moe absolutely loved these beans. He not only had them for dinner, but he also had them with toast for breakfast. And, as he was eating his dinner tonight, he told me how much he was looking forward to finishing off the beans tomorrow for either breakfast or lunch. This from a man who very seldom eats leftovers. Although the recipe for the White Beans and Sausage is not currently available on David's Blog - Leite's Culinaria you will find many more wonderful recipes to try. White Beans and Sausage Source: David Leite's - The New Portuguese Table 1 pound dried navy, small California white or great northern beans,  1/2 pound bacon 1 large onion, chopped 3 cloves garlic, minced Bay leaf olive oil 3/4 pound Chourico, Linguica or Dry-Cured Smoked Spanish Chorizo cut into 1/4-inch slices 1/2 teaspoon dried red pepper flakes, or more to taste 1 tablespoon sweet paprika water ( I used chicken broth) Salt Freshly ground pepper 3 tablespoons tomato paste (squeeze tube) Fresh chopped flat leaf parsley Heat a large pot over medium low heat. Add the bacon and cook, stirring often, until the fat has rendered and the meaty bits are crisp, about 15 minutes. Using a slotted spoon, transfer to paper towels. Bump up the heat to medium, add the chourico and sear until lightly browned, 7 to 10 minutes. Transfer the chourico to paper towels. Pour off all but 3 tablespoons of fat from the pot. Or, if the pot is dry , drizzle in some oil. Add the onions and bay leaf and cook, stirring frequently, until deeply golden brown, 20 to 25 minutes, adjust the heat as necessary to prevent the onions from burning. Add the garlic and paprika and cook for 1 minute more. Drain the beans and dump them into the pot, along with the chourico and red pepper flakes, and 3 1/2 cups of water (I used chicken broth). Bring to a boil, reduce the heat to low, cover and let burble gently. Stiring occasionally, until the beans are tender. Begin checking at 45 minutes, but it may take as long as 1 1/2 hours , depending on your beans' add more water (chicken broth) if needed. Fish out and toss the bay leaf. Stir in the tomato paste and bacon and simmer for 10 minutes to thicken the cooking liquid. Season with salt and pepper to taste. Let the beans sit uncovered for 10 minutes to absorb and excess liquid. I hope you will join Lori (All That Splatters) and I in our attempt to try a new recipe each week found on a fellow blogger's website. To participate: 1.Make a recipe from a fellow blogger's website and share the recipe on your blog with a link back to the blog where you found the recipe. 2.Add the Saturday Blog Showcase logo to your post. 3.On Friday night or Saturday, link your post to Mr. Linky  related searches : White Beans
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